Sample Menu

We offer three tasting menus. You can simply choose which menu is most appealing to you. However, you can also ‘pick and choose’ any 4 dishes that interest you most. If you do opt for the ‘pick and choose’ route Chef does recommend selecting a dish from each row so that you will have a nice progression on the palate.

The tasting menu is $218 per person.
Optional wine pairings are $125 per person.

Download our current sample menus in PDF Format
Dinner Menus | Cocktail Menu | Dessert Menu

Four Decades
of Enduring Classics

Amuse-Bouche

*A Quartet of “Wellfleet” Oyster Slurpees
Selbach Oster, Riesling, Kabinett, Zeltinger Sonnenuhr
Mosel, Germany (2016)

*Carpaccio of Herb-Crusted Elysian Fields Baby Lamb Loin
with Caesar Salad Ice Cream
Domaine de Fonsainte, Gris de Gris, Corbières, France (2017)

A Duet of Rabbit
with Braised Chestnuts, Apples and Prunes
Champalou, Le Portail, Vouvray, Loire Valley, France (2015)

Pekin Duck Three Ways:
*Pan-Seared Breast, Duck Sausage and Duck Confit
on Riesling Braised Sauerkraut
Cadre, Pinot Noir, The Architects, Edna Valley, California (2014)

The Gastronaut’s Menu

Amuse-Bouche

The Season’s First White Asparagus Poached in Cream
with Royal Osetra Caviar
Punta Crena, Mataòssu, Vigneto Reiné,Colline Savonesi I.G.T., Italy (2016)

Caramelized Catalan Custard with Foie Gras
and Port-Soaked Raisins
Château Pajzos, 5 Puttonyos, Tokaji, Hungary (2009)

Grilled Striped Marlin Veronique
with Curried Hollandaise
Foxen, Chardonnay, Bien Nacido, Block UU
Santa Maria Valley, California (2016)

Lamb Two Ways:
*Lamb Loin with a Crépinette of Merguez Sausage
Parsley Purée and Potato Gratin
Domaine Grand Veneur, Le Miocène
Châteauneuf-du-Pape, France (2015)

The Good Earth
Our Vegetarian Creations

Amuse-Bouche

Roasted Baby Beets
with Cumin-Scented Goat Cheese Mousse
Weingut Robert Weil, Riesling, Kabinett
Rheingau, Germany (2016)

Sweet Onion Polenta and Crispy Brussels Sprouts
with a Soft-Poached Farm Egg
Abbazia di Novacella, Kerner, Alto Adige – Valle Isarco, Italy (2016)

Our Pan-Seared Morel “Crabcake” in a Lattice of White Asparagus
with Truffled Tartar Sauce
Philippe Colin, Chassagne-Montrachet
Burgundy, France (2015)

Eggplant Cutlet Milanese on Onion Noodles
with Ginger Stewed Tomatoes
G.D. Vajra, Dolcetto d’Alba, Coste & Fossati, Piedmont, Italy (2015)

Sample Menu

Four Decadesof Enduring Classics

The Gastronaut’s Menu

The Good Earth Our Vegetarian Creations

Four Decades
of Enduring Classics

The Good Earth
Our Vegetarian Creations